Sole Normand
Sole Normand

This is a rustic seafood dish that is quick and delicious and fun to share. Grab a glass of wine and some fresh warm bread to drag through the decadent cream sauce and you have date night extraordinaire....wait...that rhymes!


6 Baby potatoes, half-cooked
1 medium shallots, diced
2 cloves of garlic, chopped
1 cup of Oyster mushrooms, peeled into strips
2 pieces of sole
Dozen mussels
6 clams fresh clams
1/4 lemon, juice only
1/4 cup Cream
3 Tbsp parsley, chopped


  1. Preheat oven to 350F
  2. Dice the shallots.
  3. Chop the garlic.
  4. Pull the mushrooms into strips
  5. Cut the potatoes in half.
  6. Clean the fish and pat it dry and season with salt and pepper and with the fat side up, roll it into a log.
  7. Add oil to a pan.  Add potatoes cut side down and mushrooms.  Fry for a few minutes until they start to crisp
  8. Add shallots and garlic and saute for 1 minute.
  9. Add clams and mussels and toss.  Add juice from half a lemon and then add cream. Allow to cook for a few minutes and the cream starts to boil, add the bundles of sole and nestle them into the sauce.
  10.  Place the skillet into the oven for 8-10 minutes or until fish is flakey and done.
  11. Remove from oven and garnish with fresh parsley and a splash of lemon.

chef spencer in action!